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Optimización de un chorizo tipo chistorra

Optimización de un chorizo tipo chistorra


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About the Book

En el presente trabajo, se elaboró un chorizo tipo chistorra, con la finalidad de innovar en materia prima y aumentar su nivel proteico, así como también lograr obtener un embutido de mejor valor nutritivo para consumo humano. Por lo tanto, el objetivo de este trabajo, fue la optimización de un chorizo tipo chistorra a base de pulpa de coporo (prochilodus mariae) e hígado de res. La investigación se realizó bajo la óptica del paradigma experimental, el tipo de arreglo de tratamiento utilizado fue un diseño de mezcla en simplex- Rejilla, que estudió 2 componentes experimentales coporo (prochilodus mariae) y el hígado de res con 3 ejecuciones, completamente repetidos (3 repeticiones). Se determinó principalmente proteínas y calcio donde se obtuvo como resultado para el producto optimo: proteínas 17.96% y calcio 7, 20%. Ademas se realizaron análisis microbiológicos donde se encontró que este chorizo tenia Mohos: 2x10E2 u.f.c/g; Levaduras: 5x10E2 u.f.c/g; Coliformes totales: 2x10E2 u.f.c/g y aerobios Mesofilos: 4x10E3 u.f.c/g. pero estos parametros estuvieron permitidos en las normas AOAC.


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Product Details
  • ISBN-13: 9786202156806
  • Publisher: KS Omniscriptum Publishing
  • ISBN-10: 6202156805
  • Publisher Date: 30 Jul 2018


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